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Buying Vanilla Beans in Bulk

Vanilla is one of the world’s favorite flavors and is a key ingredient for creating delicious baked goods.

It’s also one of the most expensive foods, priced higher per pound than silver. 

You could use cheap quality, artificial vanilla flavoring.

But once you’ve used the real stuff, there’s no going back. 

There’s a depth and robustness to the flavor profile of whole vanilla beans that just can’t be matched by anything bought at a store.

That means that while whole vanilla beans are great for your tastebuds, they can take a dent out of your bank account. 

Luckily there’s a cost effective clever solution.

Buying vanilla beans in bulk. 

Carry on reading to see answers to the most frequently asked questions about buying in bulk, who buys vanilla beans in bulk, which vanilla beans you can buy in bulk, the best vanilla beans for your cooking needs, and more. 

Q: Why should I buy vanilla beans in bulk?

Just like any other product, it’s cheaper to buy vanilla beans in bulk. With Native Vanilla, you can expect a 30-35% savings when buying in bulk. When you buy volume, you save on price. Buy more, pay less. 

Vanilla is very expensive to produce as a lot of care in needed the difficult process of cultivating and preparing our vanilla for sale. 

On top of this price, what makes buying vanilla in small quantities more expensive is the packaging and shipping. 

Labels, glass vials, and the packaging to ship them safely are not cheap.

When you buy from us in bulk, we still take the utmost care in shipping and delivering but it’s not shipped in heavy glass. 

Instead, we ship your required amount of vanilla in one big, weight-efficient package. 

That also means that buying in bulk is better for the environment as less plastic, glass , and shipping materials are needed. 

Buying in vanilla bulk also saves time and limits the number of times you have to place orders. 

If you use a lot of vanilla at home, in your business, or give it away as gifts, then buying in bulk is a no-brainer. 

Cost-effective. Environmentally Conscious. Practical. Sensible. Delicious. 


Why should I buy Vanilla in bulk from Native Vanilla?

There are a handful of companies that sell vanilla in bulk, and you’ll get some sort of saving no matter where you go.

Some can compare to our 30-35% savings, but the truth is that few can live up to our company’s values and ethos.  

We treat you the same whether you’re a Consumer or Commercial buyer – delivering consistent product quality, along a consistent supply chain, and always within market-related pricing.  

More importantly, we care for the people who produce our vanilla, and the land on which it’s grown.

All of our products are ethically sourced, use sustainable agriculture practices, and can be traced back to their source. We would never taint our sweet vanilla with the sourness of theft, greed or unethical practices. 

Purchasing from a reputable brand like Native Vanilla strengthens your brand image in the eyes of the industry and your consumers. 

And it doesn’t hurt that our products are world-class.

What products and sizes do Native Vanilla sell in bulk?

We have a list of products to suit every culinary need. Bulk purchases ensure that your vanilla will be heavy on flavor and light on your wallet. 

  1. Grade A Bourbon Vanilla Whole Beans Pods, a.k.a Premium Gourmet Bourbon Whole Bean Pods 
  2. Grade A Tahitian Vanilla Whole Beans Pods, a.k.a Premium Gourmet Tahitian Whole Bean Pods 
  3. Grade B Tahitian Vanilla Beans a.k.a Premium Extract Tahitian Whole Bean Pods 
  4. Premium Gourmet 100% Pure Ground Vanilla Bean Powder

Consumers can buy any of the above in bulk sizes of 1/4lb, 1/2lb, and 1lb.

Commercial sales range from 50-100 kg, 100-200 kg, 300-500 kg, and 500+ kg.

How long do vanilla beans last in storage?

So you want to buy 80 vanilla beans to use over the next year, but are concerned how long they will last?

No need to worry.

With the right storage and care, vanilla beans can last for up to onetwo years without any noticeable loss of quality. 

This is because vanilla beans are expertly dried in the curing process, leading to more powerful flavors and reduces spoilage time. Their dehydrated skins also form a protective barrier to keep the precious black seeds and oils inside nice and safe.

But vanilla beans are sensitive to moisture.

Keeping vanilla beans in a sealed container within a cool, dry pantry or drawer is the way to go.

Just make sure no humid air or moisture gets in that could lead to mold. Mold can be easily wiped away with a cloth soaked in a mixture of water and vinegar without affecting the beans. Just make sure you dry them thoroughly afterwards. 

Who typically buys vanilla beans in bulk?

Smart people.

Buying in bulk just makes so much financial sense for avid bakers, small businesses, and Commercial production facilities alike – people who use a lot of vanilla and don’t want to compromise on quality or taste. 

Consumer Bulk Vanilla is sold to smaller businesses like breweries, bakeries, confectionery stores, chocolate makers, ice cream parlors, smoothie bars, restaurants, home chefs, and people who love to give vanilla extract as gifts. 

We also sell Commercial Bulk Vanilla to fragrance companies, food manufacturers, restaurant chains, extraction producers, and more. 

Q: Why are Grade A vanilla beans called ‘Gourmet’ vanilla beans?

Grade A vanilla beans are also known as ‘gourmet’ or ‘prime’ vanilla beans.

These names all refer to the high quality of this type of bean. 

Only beans with a high moisture content can be classified as Grade A beans. They tend to have 30-3525% or highermore moisture content, making them oily and flexible. 

They are visually appealing – long, even in length, and free from imperfections like burns or cracks. 

They have such a rich, dark brown that they sometimes give off reddish hues.

These beautiful beans are better suited for cooking and baking than for making extract. Because of their high moisture content, Grade A beans effortlessly impart their distinctive flavor to a dish. This is what makes them ideal for cooking and baking and are the prefered choice among top chefs the world over.

Q: Why are Grade B vanilla beans called ‘Extract-grade’ vanilla beans?

Don’t let these gradings fool you into thinking that A is better than B. One type bean is not better than another, they just have different properties and excel at different tasks. 

With a lower moisture content of 20-25%, The lower moisture content of Grade B vanilla beans are makes them better suited when making for vanilla extractessence. 

Whereas the high moisture content of Grade A beans means they won’t do the trick. 

Grade B beans are dry and skinny, and if you try to bend them they will splinter and crack. They don’t look as full and shiny as Grade A beans, but this brittleness is what gives Grade B beans so much flavor - the less moisture in the bean, more concentrated and sweeter the taste.

Grade B vanilla beans are also the more economical choice since they are sold by weight, while grade A vanilla beans are typically sold by the bean. 

So if you want to make extra-decadent, double infused vanilla extract, then Grade B beans are your best bet.

Q: What type of vanilla bean is best for baking versus cooking?

Don’t be fooled by the bean’s name or grading. Choose your vanilla product to fit your recipe, budget, and the time you have for infusion. It’s easy to get caught up in all the different types of vanilla brands and products on the market, so we decided to simplify things for you.

In order to decide what type of vanilla to use, let your taste buds guide you

Ask yourself what flavor you want to be the star of the show?

If it’s vanilla’s time to shine in your dishes or baked goods, then go full-out on the vanilla flavor and use gourmet Grade A vanilla beans. Make sure you scrape the bean thoroughly to get all those glorious tiny black seeds and mix them into your dish. The seeds are where the flavor is stored. 

But if vanilla is only playing a supportive role, or you’ll be using large quantities in extract, then rather use vanilla extract made from Grade B vanilla beans. This way the vanilla aroma won’t take over entirely but rather help bring out the taste of the main ingredient.

Q: Are Tahitian vanilla beans and Bourbon vanilla beans the same thing?

Novices think that all vanilla is the same. 

But they couldn’t be more wrong. 

That’s like saying all wine is the same because it’s made from grapes.

In fact, there are actually over 150 different types of vanilla. And similar to grapes, they develop vastly different flavor profiles depending on where and how they are grown. 

While the major species of vanilla orchids are now grown around the world, they originally came from Mesoamerica, including parts of modern-day Mexico and Guatemala. Initially cultivated by Totonac and Aztec peoples, vanilla was so highly prized that it was seen as the food of the gods. 

Nowadays, the two most common types of vanilla are Bourbon and Tahitian. These are the kinds of vanilla that we sell, and that you can buy in bulk. 

Below is a summary of what makes them distinct.

Tahitian vanilla beans

  • Grown in Tahiti and Papua New Guinea.
  • It is a unique species of vanilla bean that has a thinner stem, oval leaves that are longer than they are wide and a darker green color.
  • Unlike other species of vanilla, Tahitian vanilla must be picked at maturity, meaning it must ripen on the vine before being harvested. 
  • Known for its exotic flavor, juicier pod, and high seed content.
  • Uniquely subtle flavor of vanilla with notes of chocolate, cherry and other berries. 
  • Distinctive floral and fruity aroma.
  • Lower vanillin content than Mexican and Madagascar beans, but Mmaintains greater levels of other flavor compounds like coumarin that give it a fruitier flavor. 
  • Ideal for baking, especially when you want the flavors of chocolate and berries to shine. 
  • Perfect for sweet and savory dishes, including fish and seafood. 
  • Tropical foods pair well with the fruity profile of Tahitian beans. Coconut, sweet potatoes, taro, fish, lobster, and pork are popular foods in Tahitian kitchens to pair with vanilla

Bourbon vanilla beans

  • The most common and well-known type of vanilla. 
  • Grown ion island nations in the Indian Ocean like Madagascar, Reunion and Comores. 
  • In the 1700s, cuttings of Mexican vanilla were taken to Reunion Island, which was called Isle Bourbon. As vanilla was planted in other countries, the name followed along.
  • Sweet, creamy, earthy, hay-like flavor notes. 
  • Strong and alluring aroma of classic vanilla. 
  • High vanillin content.
  • All-purpose vanilla for use in any sweet or savory dish where a traditional vanilla flavor is desired. 



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